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Rose and Quinoa Pudding

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Try this absolutely delectable and healthy rose flavoured quinoa pudding with the goodness of coconut milk, sweetened with organic jaggery, garnished with lightly toasted  slivered Almonds, pistachio nuts and dried, edible rose petals .


Preparation Time: 10 minutes

Cooking Time: 30 to 35 minutes

Chilling Time in Refrigerator– 01 hour

Serves: 4

Ingredients and Quantity:

Quinoa, coarsely ground- 1/4th cup

Rose petals, dried and edible- 1/4th tbsp.

Dried rose petal powder, edible- 02 tsp.

Coconut Milk, unsweetened- 06 cups

Cinnamon Powder- ½ tsp

Jaggery, organic, grated- 2 to 3 tsp. / as desired

Salt –a pinch

For the Garnish:

Rose Petals, dried and edible- 03 tsp.

Almonds, lightly toasted and slivered- 02 tsp.

Pistachio nuts , slivered- 02 tsp.


Wash and drain quinoa thoroughly in a fine mesh.

In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer.

Simmer for 20 minutes. Stir occasionally.

Now add the rose petals and rose petal powder. Add a pinch of salt. Mix well.

Let it simmer for another 10 minutes. Add Jaggery and mix well. Switch off the flame.

Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender.

Pour the pudding into bowls, cool them completely and refrigerate for 01 hour.

Enjoy this chilled delectable and healthy pudding garnished with Rose petals, slivered almonds and pistachio nuts.



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